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Pinot Nero

So far, we have been talking about native-variety wines so where does Pinot Nero come in? Analysis of the terroir at Prepotto shows that the variety should be regarded as a, or rather “the”, native grape. The climate, the cool temperatures, good precipitation and a perennially well-ventilated environment lay the foundations for great Pinot Nero. If we could write “France” on the label, we would have squared the circle. Instead, we indicate Prepotto and the results are equally stunning. Here, too, the low number of bunches per vine contributes to the quality of the end product. Skilled hands and superb territory are clearly in evidence in the wine. Chemicals are shunned and nothing is left to chance. The Burgundy-style bottle delivers very ripe raspberries and roses on the nose. An appealingly reductive style loses nothing on pouring. In fact, tertiary aromas come continue to come through even when the glass is empty. The wine’s maturation is completed by 18 months on the fine lees. In concluding this description, I feel I can say that this native grape is similar to another we dealt with earlier, Schioppettino. An intriguingly elegant style with velvet-smooth but never ingratiating tannins are the key characteristics shared by these two “natives”.

Tipo: Dry red wine

Average production: 2000 bottles

Area of Production: Colli Orientali del Friuli - Prepotto – Udine

Grapes: Pinot Nero

Exposition: South-East

Training system: Guyot

Density of plantation: 4000 Plants/Ha

Average age of plants in production: 20 years

Yealds per hectare: 42 hl

Picking period: September

Fermentation: Inox

Period of maceration and fermentation: 8-10 days

Extraction techniques: Vary year to year

Malolactic fermentation: Completed

Wood size: 225 litre Allier

Period of ageing in oak: 12 months

Period of ageing in bottle:6 months